Ethiopia Sidama Ardi Natural Gr. 1 - Green

Country: Ethiopia
Region: Sidama
Varietal: Heirloom
Process: Natural
Altitude: 1945 - 2000 M
Grade: 1
Cupping Notes: Malted Chocolate, Berry, Vanilla, Jasmine
Recommended Roast: City to Full City 
Good For Any Brew Method!

Description: This region is located inside Guji Zone of Oromia regional state of Ethiopia. Coffee farmers in Guji are small-scale landholders, but often have larger acres of land comparing to other coffee growers in the country. Farmers in this area have coffee trees at elevations ranging from 1,945 - 2,000 meters above sea level. Farmers speak mainly Afaan Oromo and Amharic languages.

What makes the process successful is the attention given to the details in the process from the day the cherry is picked from the tree until it arrives to the warehouse. In harvesting time, only fully matured coffee cherries are processed. The fully ripe cherries will be taken to the drying bed within 8 hours of picking. 

Coffee traditionally grows in the understory of indigenous trees and canopies in Guji, intercropped with false banana and other crops. It has been growing for centuries in ecologically sound and conducive environment in the midst of a wide range of biodiversity in perfect harmony.

Customer Reviews

Based on 28 reviews
Totally gnarly, dides

It's Q-rated at first whiff. Not too dry. Done roasted bout 4 batches so far.
Chocolatey with swirls of earthy nutmeg & a bouquet of Creosote. Finish contains oils reminiscent of 12 year scotch laid by an ancient tiller of cocoa.
Recommend first taste without the customary admixture of got milk/dollop of goat cream. Full bodied and deserving of heavy medium roast for fine tuning

Ethiopia Sidama Ardi

Great natural, well balanced fruit and cocoa. Just keeps getting better as it cools in a pour over. Also works well as a blend with a Central American for espresso. Roasting city city+. Buy it , you won’t be disappointed


The best of all the natural Ethiopian coffees offered. Very fruit forward, sweet and delicious.

Not a Fan of this Natural Processed Cofffee

These are difficult beans to roast. The size of these beans varied greatly as well as their hardness. With each of my six roasts, some beans were not finished with the 1st C as others were already into their 2nd C. In the end, some of the roast was over developed and some was under developed. This might be acceptable as a dark expresso roast but not with a medium roast. I'm sorry to report this to you Bodhi.

Ethiopia Sidama

This coffee made a nice espresso, Also my Son-in-law said it was his favorite so far of all the coffees I’ve given him brewed as drip!

farm to cup

We get our beans from the farms and roast coffee daily. We truly are farm to cup.

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